Layered Southwestern Pasta Salad
Low Calorie Recipe
For Layered Southwestern Pasta Salad, toss pasta with oil, cumin, and salt. Layer macaroni, beans, corn, bell peppers, and onions and top with the tasty taco sauce mixture.
2 cups elbow macaroni, cooked
1/2 teaspoon olive oil
1/2 teaspoon cumin
1/2 teaspoon salt
15 ounces dark red kidney beans, canned, drained and washed
2 cups frozen corn kernels, thawed
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
3/4 cup fat free mayonnaise
1/2 cup fat free sour cream
1/2 cup taco sauce
Prepare elbow macaroni according to package directions. Drain and rinse under cold water; drain again. Toss pasta with oil, cumin, and salt. Layer macaroni, beans, corn, bell peppers, and onions. Place in a 9 x 13-inch pan.
In a mixing bowl, combine mayonnaise, sour cream, and taco sauce. Spread mixture evenly over top of pasta, sealing to edge of bowl. Cover tightly and chill overnight.
Yield: 9 servings
Calories: 207; Fat: 2g; Protein: 9g; Carbohydrate: 42g; Cholesterol: 1mg; Sodium: 559mg
Calories from Fat: 7 percent